Bread & Butter Pickles
When the cucumbers are at their peak, make some pickles! They are soooo much better than store bought and very easy to do, just a few steps. No need to can them if you eat them quickly like we do!
Makes about 3 quarts
• 2 1/2 cups of sugar
• 1 cup of white vinegar and 1 cup of cider vinegar
• 1 cup of water
• 1 tsp of salt
• 1 tsp of turmeric
• 1 tsp of celery seed
• 1 Tbs of mustard seed
• 3 1/2 lbs of cucumbers, sliced 1/4 inch thick
• 2 small onions, sliced
Combine sugar, vinegar, water and spices.
Bring to a boil, stirring to dissolve sugar. Add cucumbers and onions, return to a boil for 90 seconds, stirring gently. Remove from heat.Spoon immediately into clean jars and place lids on tightly. I run my jars and lids through the dishwasher. Let cool completely. The pickles will be ready to eat in 24 hours. Store in the refrigerator for up to 4 months.